Wildflower honey

Honey produced in spring and summer, comes from a wide variety of different flowers and the multitude of pollen make each jar a real extract of the territory: each variation gives different aromas and fragrances. The spring Millefiori is light and is characterized by a very delicate and sweet flavor, while the summer one is darker and has a strong taste. It tends to crystallize naturally after a few months and is a sign of its genuineness.

Acacia honey

Light colored honey produced from the nectar of the flowers of the acacia plant, which bloom between April and May. Flowering is very short, so honey production is subject to seasonal trends. The color can vary from straw yellow to amber, while the aroma and flavor are delicate and recall hints of flowers and vanilla.

Crystallization is slow: the liquid and syrupy consistency is maintained for a long time.

Chestnut honey

Dark-colored honey produced mainly in the summer season, when the flowers of the chestnut tree blossom.

The shades can vary from amber to dark brown and the smell is pungent, decisive and very strong. The taste reflects its scent: not very sweet and characteristically bitter. The high fructose content makes the crystallization process very slow, sometimes it does not happen.